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In a conversation with executive Chef and avid outdoorsman Randy King, I had a question. If you do choose between Whitetail and a muley, what would you do? “A few years back, I had this conversation with a fellow. He was really adamant that white tailed deer were better than mule deer. I’m a desert guy myself so I felt that mule deer have a one up or at least there was no discernible difference because venison is venison. So I grabbed a backstrap from a white tail and a backstrap from a mule deer and then I gathered a group of friends. I took one of my old chefs named Ryan, an executive chef from Redfish Lodge here in Boise and then a relative novice in all of this. I cooked both of the backstraps the same, salt-and-pepper both to 115°, sliced them and let them try them side-by-side and rank them. It was a fun experiment and low and behold, the Whitetail deer got a higher score. it was interesting for me to see where what ranked. I tell that story in a little bit more detail in my book, “Chef in the wild: Recipes from a true wilderness chef.